If low carb works, why are people still fat?

There's also growing evidence that humans in general can't handle gluten very well (ie - that gluten intolerance isn't nearly as rare as once believed), and that a good portion of the population may actually have subclinical intolerance to it, which has often been linked to a host of non-descript problems (part of what makes it so difficult to diagnose), which can directly and indirectly lead to weight gain and/or difficulty losing weight.

Where is this growing evidence??

I'm not at all sure that's true, but even if it were, not all grains contain gluten so it would not be a reason to cut out grains completely.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1373929/

http://kalishresearch.com/a_gluten.html
Specifically:

Gluten intolerance has a genetic basis, meaning it passes from generation to generation. Gluten intolerance is found most frequently in those with Irish, English, Scottish, Scandinavian, and other Northern European and Eastern European heritages. The research study published in the British Medical Journal in November of 1998 found previously unheard numbers of people suffering from celiac disease, the medical condition related to gluten intolerance. They found approximately one in 150 people with this condition. It is suspected the levels of sub-clinical gluten intolerance are much higher, perhaps as high as one in three Americans.

I am not a low carb pusher, but this article is not balanced.
The reason people are fat is always the same thing.
We eat to much and are too lazy to exercise.

Let's not make rocket science out of what is simple...:bigsmile:

This was entertaining to say the least.

I love how everyone is dead set on being the obesity genius. There is not one single solution that will work for everyone across the board. Low carb works for some and low carb doesnt work for others.

There's also growing evidence that humans in general can't handle gluten very well (ie - that gluten intolerance isn't nearly as rare as once believed), and that a good portion of the population may actually have subclinical intolerance to it, which has often been linked to a host of non-descript problems (part of what makes it so difficult to diagnose), which can directly and indirectly lead to weight gain and/or difficulty losing weight.

Where is this growing evidence??

I'm not at all sure that's true, but even if it were, not all grains contain gluten so it would not be a reason to cut out grains completely.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1373929/

http://kalishresearch.com/a_gluten.html
Specifically:

Gluten intolerance has a genetic basis, meaning it passes from generation to generation. Gluten intolerance is found most frequently in those with Irish, English, Scottish, Scandinavian, and other Northern European and Eastern European heritages. The research study published in the British Medical Journal in November of 1998 found previously unheard numbers of people suffering from celiac disease, the medical condition related to gluten intolerance. They found approximately one in 150 people with this condition. It is suspected the levels of sub-clinical gluten intolerance are much higher, perhaps as high as one in three Americans.

One study is "growing evidence"? I suppose that is growth from zero, so I stand corrected.

Though, really, part of the success of LCD is that it's damn hard to eat tons of calories when you're just eating proteins and fats . Built in calorie deficit.

In equal amounts, fat has more than twice the calories of carbs. Why would it be harder to go over on calories with fats than with carbs? Fats are my downfall in calories. If I ate low fat I could eat much more volume than I do now.

If dieting or exercise works, why are people still fat ?

Because human beings are falliable (and sometimes very deluded) and either underestimate how many calories they are consuming through diet, over estimate how many calories they are burning through activity or a combination of both.

Low carb does play well for many people but that is because in many instances they replace carbs with increased protein and fat. These both are good for satiety and stabilising blood sugar levels leading to less cravings, less over eating and spontaneously eating less calories than your TDEE. Coupled with the nice psychological boost that low carb dieting gives in the early stages given improved appearance caused mostly by water loss this leads to good dietary adherence.

Low carb stops working when the dieter takes it to mean "a can shovel as much food and utter junk down my gullet than is humanely possible as long as it is not carbs" thus meaning they consistently exceed their TDEE.

Low carb "blame it on inshuuuuulin but lets ignore everything else involved including ASP" is the new dogma which has replaced low fat. It is just as misguided.